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Catch of the Week
Happy Holidays!

From the Proprietor
This has truly been an amazing year filled with many celebrations.  Tom Cantu, our buyer for wholesale, had his fiftieth anniversary here at Quality Seafood Market.  His son Louie Cantu had a miraculous recovery after a year of surgeries, as did one of our cooks and long-time employees, Reverend Willie Caldwell. Our wholesale sales representative, Sarah Harper, married her fiancé Christian Cousins.  And kitchen manager Adale Ford earned her driver’s license and is the proud owner of her first car!  I thank the Lord for each and every one of these blessings.  We have also struggled to overcome challenges like the economic downturn and the Deepwater Horizon tragedy.  But with God’s grace we have finished the year better and stronger.  I thank each of you for your continued faith in our business.  We will continue to provide you with the freshest product and the highest quality service in the New Year.  I wish you and your families a Happy Holiday Season!

~Carol Huntsberger,
Proprietor
Quality Seafood Market
(Photo courtesy of Rare Magazine)

Visit our website to see photos from Looking back on 2010.

Recipe of the week
Grilled Redfish with Spicy Shrimp Vera Cruz (recipe credit: Lou Lambert)
 
6 redfish fillets, 4 ounces each
1 tablespoon olive oil
2 tablespoons fresh basil, roughly chopped
Kosher salt and black pepper
 
Shrimp Vera Cruz:
18 medium shrimp, peeled and deveined
1 tablespoon olive oil
Kosher salt and black pepper
4 cloves garlic, minced
2 tablespoons shallot, diced small
1 serrano pepper, diced small
1 tablespoon capers, minced
3 tablespoons black olives, roughly chopped
4 roma tomatoes, diced medium
2 tablespoons fresh basil, roughly chopped
Juice of 1 lemon
Lemon wedges for garnish
Chopped basil for garnish
 
About an hour before grilling, prepare the redfish fillets by lightly coating each side with olive oil and seasoning with black pepper and basil.  Start your grill and bring it to a moderately high heat (you want to sear the fish fillets and cook them fairly quickly).  The trick to grilling fish is to wipe the grates with oil just before putting on the fish.  When grill is ready, lightly season both sides of fish fillets with salt. Grill the fish on each side until you develop a nice golden char and fillets are cooked through, about 3 to 4 minutes per side.  Remove from grill to a platter and hold warm while you make the shrimp.
 
For the shrimp, preheat a large sauté pan over high heat and add oil.
 Season shrimp with salt and pepper and add to pan in a single layer.
 Allow shrimp to develop color on first side before turning and cooking on other side.  As soon as you have developed good color on both sides, remove the shrimp from the pan to a plate.  With the sauté pan still on high, add the garlic, shallot, and serrano pepper, stirring and allowing to cook for about 1 minute.  As soon as the garlic begins to brown, stir in the capers, olives, tomatoes, and basil.  Turn the heat to medium and cook for about 4 minutes.  If sauce becomes dry, add a splash of water to loosen.  Add the shrimp back to the pan and finish the sauce with lemon juice, salt, and pepper.  Allow the shrimp to heat through and finish cooking, about 2 minutes.  Plate grilled redfish fillets and top each with 3 shrimp and Vera Cruz sauce, garnishing with a little chopped basil and a lemon wedge.

Weekly restaurant specials
Maryland Mondays - Enjoy Alaskan king crab legs boiled Maryland-style for only $14.99/lb while you tap your feet and swing your hips to the sounds of Aunt Ruby's Sweet Jazz Babies!

Taco Tuesdays - $2.00 Seafood tacos (shrimp, mahi mahi or catfish, grilled, blackened or fried) all served with our crunchy slaw and your choice of salsa and tortilla.  Wash'em down with $2.00 draft beers!

Go Texan Wednesdays - Lockhart quail filled with our homemade shrimp stuffing.  Choose from oven-roasted or golden-fried.  Pair it with a glass of Texas wine and relax to the cool sounds of Austin's own...The Calico Jazz Trio.

New Orleans Thursdays - Soft-shell crabs (golden-friend or sauteed New Orleans BBQ-style)...choose from po-boys, dinners, or order a la carte.  Perfect with $2.00 Lone Star Longnecks!

Lobsterfest Saturdays - Live Maine lobsters are flown in Saturday mornings and boiled to-order from 12 p.m. - 9 p.m.  When in season, we also boil live Dungeness crabs flown fresh from the West Coast.  Lobsters are $18.99 each and Dungeness crabs are just $15.99/lb.
 
Retail specials
12/16/10 - 12/22/10

* Save $2.00 per lb. on Texas redfish fillet (reg. $18.99)
* Save $1.00 per lb. on Seafood lasagna (reg. $15.99)
* Save $1.00 per lb. on Arctic char fillet (reg. $11.99)

Filleted fresh daily: Texas redfish

Chef prepared special
Pecan sea bass with a white wine shallot butter sauce ($20.99/lb)

Thought for the week
"Be who you are, and say what you feel, because those who mind don't matter and those who matter, don't mind." - Dr. Seuss

Retail market holiday hours
Christmas Eve 8:00 a.m. – 5:00 p.m.
Closed Christmas Day
New Year’s Eve 8:00 a.m. – 5:00 p.m.
Closed New Year's Day

Holiday gift ideas
Looking for the perfect gift for the seafood fan in your family?  Check out our Seafood Lover's Holiday Gift Guide.  Expecting last minute guests?  Don't fret!  We have party trays and gourmet prepared foods that will save the day!  Browse our holiday brochure for more details.  Remember to call the retail market (512.454.5828) to reserve your holiday oysters, lobsters, and all other catered or specialty items.

View our Facebook page
for daily restaurant specials and information on the freshest market arrivals!

Receive 5% OFF Market purchases with your Go Local card!

Hours
Monday - Saturday
Retail: 8:00 a.m. - 8:00 p.m.
Restaurant: 10:30 a.m. - 9:00 p.m.

Contact
Quality Seafood Market
5621 Airport Blvd
Austin, TX 78703
Wholesale: 512-452-3820
Retail/Restaurant: 512-454-5828
Fax: 512-452-3702
qualityseafoodmarket.com











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5621 Airport Blvd
Austin, TX 78751

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